Instructions

• Start by cooking elbow macaroni in your pressure cooker with a good amount of water. Hit that quick release once they’re al dente. The noodles gotta hold up and not turn into mush.
• Drain the pasta well and set it aside to cool down. You don’t want your salad swimming or mayo breaking apart.
• In a large bowl, whisk together apple cider vinegar, mayonnaise, whole milk, brown sugar, black pepper, and salt. Make sure it’s smooth and creamy to coat every bite perfectly.
• Add the cooled macaroni into your dressing bowl. Toss it gently so noodles soak up that rich flavor but stay tender.
• Now toss in shredded carrots, minced celery, and green onions. These fresh bits brighten up and add a little crunch.
• If you’re feeling bold, sprinkle that ⅛ teaspoon celery seed in. It’s optional but trust me, it works real good.
• Mix everything evenly so every morsel is coated in dressing and goodness. This is where the salad truly comes alive.
• Cover your bowl with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time lets flavors meld and noodles chill just right before you serve it up.